Wheat-Free Dunking Rusks
In keeping with our South African heritage I would like to share my recipe for homemade wheat-free rusks. For those who don't know what a rusk is, think along the lines of a biscotti biscuit, but bigger and chunkier. It is a twice baked biscuit, first the batter is baked in cake form then cut into
A classic buttermilk rusk recipe | Drizzle and Dip
Try this easy traditional South African buttermilk rusk and other easy baking recipes on Drizzle and Dip.
Quick and easy mosbolletjies - Food Lovers Recipes
Makes: 120 rusks when dried Preparation time: 2-3½ hours (including rising time) Oven temperature: 160°C Baking time: 40-50 minutes • 1 can (397g) condensed milk • 250g butter • 250ml sugar • 500ml boiling water • 500ml cold water • 3 extra-large eggs, beaten • 50g fresh yeast, crumbled (available in the bakery section …
Buttermilk rusks are always a winner, especially when dunked in tea or coffee! While South Africans around the world yearn for and enjoy the well known Ouma Rusks,there’s something a bit special about home made rusks. For those not in the know, rusks are kind of like biscotti, and a much loved South African treat. Thanks to... Read More »
When I was still at school, my Mother baked for the local "tuisnywerheid" (home industry bakery) for many years. She supplied them with a range of buttermilk rusks, but her absolute hero product was magnificent "mosbolletjies". The best way to describe mosbolletjies is that it's a sweet brioche, traditionally made with fermented grape juice.